This recipe is best made with a friend, while babies are crying, and a 2 year old that licks every bowl, beater, spatula, and surface clean!
All amounts are subject to change. We typically use our hands and guess.
1 1/2 c sliced almonds (set some aside for topping)
2 1/2 c all purpose flour
1/2 c yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1 c granulated sugar
1 teaspoon almond extract
3 large eggs plus 1 egg lightly beaten
to make variation:
1 1/2 tablespoon instant coffee with just enough water to disolve it
a Boatload of chocolate chips! (or to taste)
Preheat oven to 375. Line a baking sheet with parchment paper or butter the pan. Set aside
Spread almonds on another baking sheet... toast until fragrant and just turning brown.
Transfer nuts to a clean surface, spread evenly, and let cool.
Sift together flour, cornmeal, baking powder, and salt in a medium bowl, set aside.
In a large bowl, with an electric beater, beat butter and sugar on medium speed until light and fluffy about 3 minutes. Beat in exctract. Add 3 eggs 1 at a time, beating to incoorporate after each addition and scraping down sides of bowl as needed. Add flour mixture, and beat on low until combined. Turn out dough on lightly floured surface. Knead in almonds (leave out for variation)
Add coffee dissolved in water. Mix.
knead in chocolate chips.
Divide in half. Shape each piece into 18 inch log and transfer onto prepared baking sheet about 3 inches apart. Brush beaten egg over surface of log. Crush some almonds and press them firmly into the top of the logs.
Bake, rotating halfway through, until logs are lightly browned and firm to touch, about 30 minutes. Transfer to wire rack. Cool for 20 minutes. Reduce oven temp to 300.
Place logs on a cutting board. Cut logs crosswise on the diagonal into 1/2 inch think slices. Place on wire rack on rimmed baking sheet. Arrange slices, cut side down. on rack. Bake until firm to touch, about 30 minutes.
Remove from pan. Let cool if you can! Eat with a cup of ice coffee while sitting on a bench, in the sun, with a friend. Life is good!
Based on Anise-Almond Biscotti recipe from Martha Stwearts Baking Handbook.